When Raghu mixed maida with yeast, the starch present in the maida undergoes chemical change and gets converted to alcohol and carbon dioxide gas. Which chemical process is used in the above reaction? For which production is it used commercially
Answers
Explanation:
Fermentation is the chemical breakdown of a substance by bacteria, yeast or other microorganisms.
Maida is used in making bread and other bakery products.
The main ingredient used in making bread is Baker's yeast.
Yeast is added for preparing the dough.
Yeast gets activated in the presence of sugar and thus helps in fermentation.
It contains the following enzymes:-
1) Amylase - changes a small amount of starch into maltose.
2) Maltase - changes maltose to glucose.
3) Zymase - Zymase complex acts on glucose to form ethyl alcohol and carbon dioxide.
Production of carbon dioxide causes the dough to rise, this is called leavening or rising.
The left dough is baked.
The bread obtained is soft and fluffy.
The sponginess is due to expulsion of carbon dioxide and alcohol.
In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms and bakes in the oven.